Cheese Vat + Lid – 24 Litre

This cheese vat serves two purposes. It’s a cheese vat for the serious cheesemaker that wants to turn up to 24 litres of milk into cheese. It is also a warm water jacket (a jacket holds warm water to keep the milk in the cheese vat warm) for either of the 8 litre or 12 litre cheese vats.

The polycarbonate cheese vats make cheeesemaking easy. Making cheese in a pot on the stove is difficult, the cheesemaking functions such as temperature control, stirring, cutting, maintaining curd size, cooking, Cheddaring, milling and even whey removal is much easier and works better in a rectangular cheese vat. The polycarbonate cheese vats and lids are virtually unbreakable, easy to clean and provide great insulation against temperature fluctuations. The lid has a special slot to insert for the stirrer so you can leave it in the vat and a small hole in the lid allows you to place a thermometer so you can constantly see the milk or curds/whey temperature. The ‘handle’ allows you to use one hand to easily lift off and replace the lid, no two handed unclipping required. The see through walls are unique in that they allow you to see your milk or curds and whey.

The vat is 530mm long x 325mm wide x 200mm deep and will take up to 24 litres. When you are finished making cheese just store your 8 or 12 litre vat and all of the cheesemaking instruments in the 24 litre cheese vat with lid on until the next cheesemaking day.

About

Graham Redhead knows a lot about how to make great cheese. When you leave one of his Intensive 2 Day Cheesemaking Courses you will have an immense amount of knowledge and the confidence to be able to go on to make literally hundreds of cheeses in your own home.

With a lifetime of experience in the dairy industry from the dairy farm to the cheese factory, Graham has a vast knowledge of Cheesemaking. He has formal qualifications in Cheesemaking and Food Technology and has trained with artisan cheesemakers across Australia, Italy, France and the UK. This expertise led Graham to develop Australia’s first Farmhouse Cheesemaking course in 1997, which was the predecessor of the current Intensive Cheesemaking courses.

Graham continues to provide training and advice to commercial manufacturers and travels regularly to ensure that his skills remain relevant in the Cheesemaking industry.